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Chocolate Espresso Ice Cream

So I bought an ice cream making attachment for my KitchenAid mixer weeks ago. It had been languishing in the freezer ready for a batch of fresh ice cream to be whipped up. Unfortunately I just couldn’t decide on a flavor. I polled my Instagram followers and chocolate won by a landslide!

This ice cream is beyond the beyond as a friend of mine would to say. In a perfect world I would eat this as soft-serve, which is its consistency right out of the ice cream maker, it is just sooo creamy!

5 from 2 votes

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Chocolate Ice Cream

Prep Time

15 mins

Total Time

21 mins

Servings

16

Course

Dessert

Cuisine

American

Calories: 340kcal

The creamiest triple chocolate ice cream with a dash of espresso to sweeten the deal.

Stir frequently while heat on medium-low heat until the chocolate melts. Take off of heat and set the mixture aside.

In a medium saucepan over medium heat, heat half and half scalding but not boiling, stir often. Take away from heat and set aside.

In a small bowl, add sugar and cocoa powder. Set to the side.

Add egg yolks to a stand mixer. Attach a bowl and wire whip to the mixer (not the freezing bowl). Turn on speed 2, add sugar mixture gradually, mix for about 30 seconds, or until blended and slightly thick.

In speed 2, gradually add chocolate mixture and half-and-half; mix until well blended.

Put half-and-half mixture in the medium saucepan;

While consistently stirring, cook over medium heat until small bubbles form and mixture is steamy, not boiling.

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So, if I were to write this post it would have to start this way… “I bought the ice-cream attachment for my Kitchen-Aid 2 years ago, and I still haven’t used it.” But, I’m determined to not let this summer come to a close with that still being the case!!! This looks delish!